Prep 1 hr
Cook 30 mins
I made this recipe by mixing together elements of Won Ton soups I had already made and enjoyed. I always thought it was way more complicated. Putting together the Won Tons can be a little time consuming, but you can make them ahead of time and freeze them too (up to 3 months). This is a pretty filling soup, but can be played with to either be the main course or the starter. It also looks like it took much more time than it did. I don't order it from the take out place anymore unless I don't have the stuff on hand or I feel lazy.
- 1⁄3 lb pork tenderloin (chopped into bite size pieces, cooked)
- 1⁄2 lb medium-sized shrimp, set 3-4 cooked shrimp aside for filling (peeled, deveined, and cooked.)
- 6 cups chicken stock
- 1 (8 ounce) can sliced water chestnuts
- 24 wonton wrappers
- 1⁄2 lb ground pork
- 3 -4 medium size shrimp, finely chopped (tails off)
- 1 teaspoon brown sugar
- 1 tablespoon chinese rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon scallion, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 cup water (in a bowl to seal wrappers)
- 1 1⁄2 cups Baby Spinach
- 1 1⁄2 cups napa cabbage, shredded
- Clear off a table so you can get to work. Take a deep breath, this looks harder than it really is.
- If the pork tenderloin is not cooked you will want to do this now. Brown the bits in a pan with about 1 tablespoon vegetable oil. Set aside.
- Cook the shrimp or buy it cooked already.
- In a large bowl, combine filling ingredients. Blend well and let sit for a bit. (about 20-30 min.).
- Take the Won Ton wrapper so that there is a corner pointed toward you.
- Place about 1 teaspoon of the filling in the center of the wrapper. Moisten all 4 edges of the wrapper with a bit of water.
- Pull down the top of the wrapper to the bottom, to make a triangle. Press edges to make a seal. Bring the left and right corners together on top moisten with a bit of water and twist a bit. Don't twist too much or the bottom will split open. If it is easier for you just pinch the right and left corners together. It doesn't matter if they are perfect, just sealed so that the filling doesn't come out in the soup.
- Continue until all wrappers are used.
- Get a pretty big pot so that everything has room to move. Add chicken stock to pot and heat to low boil. (Just bubbling).
- When ready add the Won Tons carefully! They are kind of heavy and you don't want to splash yourself.
- Stir a bit so they don't stick together, but a little gently or the wrapper will break up.
- When they float they are done. If you are a little nervous about cooking the ground pork you can keep them going a bit longer.(just over med heat) Add the cooked pork, shrimp, and chestnuts. Just enough to heat through.
- You can garnish with the cabbage and/or the spinach. The cabbage will hold up to a bit of heat and give a nice crunch. The spinach can be added right before serving bc it will wilt in the soup. It's also a good way to add some veggies.
- Sit back and enjoy the good job you did and tell your family or guests it was so hard but you did it just for them.
- If you freeze the Won Tons you can take out just a couple at a time for a one person soup. Just boil a cup of stock or so and add 3-4 Won Tons.